İmam Bayıldı (Stuffed Eggplant)
Silky eggplants filled with a fragrant tomato‑onion‑garlic mixture, simmered in olive oil until melt‑in‑your‑mouth tender – a classic Turkish vegetarian main.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Preheat the oven to 200°C / 400°F (180°C fan). Slice each eggplant lengthwise, leaving the stems, and score the flesh in a criss‑cross pattern.
-
Step 2 of 7
Brush the cut sides with olive oil, place on a baking tray, and roast 20 minutes until softened and lightly browned.
-
Step 3 of 7
Meanwhile, heat 2 tbsp olive oil in a pan over medium heat, add the onion and sauté 5 minutes until translucent; stir in garlic and cook 1 minute more.
-
Step 4 of 7
Add the tomatoes, sugar, mint, cumin, salt and pepper; simmer 10 minutes until the sauce thickens, then stir in the water and remove from heat.
-
Step 5 of 7
Arrange the roasted eggplant halves cut‑side up in a baking dish, spoon the tomato mixture evenly into each cavity, drizzle with a little extra olive oil, and cover with foil.
-
Step 6 of 7
Bake 20 minutes until the eggplants are completely tender and the flavours have melded; uncover and bake another 5 minutes to slightly crisp the tops.
-
Step 7 of 7
Garnish with chopped parsley and serve warm with crusty bread or rice.
Notes from the kitchen
If eggplants are scarce, medium zucchini can be used, though the texture will be less creamy. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
